Halibut, Broccoli and Tomato Casserole is a lovely twist on a normal casserole. Using seafood instead of meat gives a perfect companion to the broccoli and tomatoes. I like to use halibut as its reasonably priced, full of flavour and firm to withstand the cooking. Serve as a main dish on its own or with a salad.
Halibut, Broccoli and Tomato Casserole
Fish, vegetables, cheese and wine in one pot is a spectacular dish.
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Servings: 4 people
Calories: 755kcal
Ingredients
- 3 cups broccoli florets
- 1 1/2 lbs halibut fillets
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups milk
- 2 tbsp dry white wine optional
- 1 cup Swiss cheese grated
- 1 tsp paprika
- 1/4 cup slivered almonds toasted
- 1 cup cherry tomatoes
- salt to taste
- ground pepper to taste
Instructions
- Steam the broccoli just until it is tender but still crisp, about 4 minutes.3 cups broccoli florets
- Rinse under cold running water and set aside.
- Place the halibut in the center of a lightly greased baking dish and arrange the broccoli around the edges.1 1/2 lbs halibut fillets
- Heat the olive oil in a saucepan over moderate heat and stir in the flour.4 tbsp olive oil, 3 tbsp all-purpose flour
- Cook for 3 minutes, stirring constantly.
- Add the milk and bring to a boil, stirring frequently.2 cups milk
- Pour over the halibut and broccoli, sprinkle with a little paprika and the toasted almonds.1 tsp paprika, 1/4 cup slivered almonds
- Bake uncovered in a preheated 375F (190C) oven until the fish is firm to the touch, about 20 minutes.
- Add the cherry tomatoes and lemon juice to the broccoli around the edges and bake uncovered another 5 minutes.1 cup cherry tomatoes, 1 tbsp lemon juice
Nutrition
Calories: 755kcal | Carbohydrates: 27g | Protein: 62g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 127mg | Sodium: 269mg | Potassium: 509mg | Fiber: 6g | Sugar: 10g